This document discusses different types of food service used in restaurants and other establishments. It identifies 14 main types of service including silver service, plated service, French service, Russian service, gueridon service, bar counter service, buffet service, banquet service, room service, free flow service, echelon service, foodcourt service, supermarket service, and lounge service. Each type is described in terms of how food is presented and served to guests. Room service and centralized vs decentralized room service models are also outlined.

1.  TYPES OF FOOD SERVICE
 AN ESTABLISHMENT CAN HAVE A PARTICULAR TYPE OF SERVICE OR A COMBINATION OF
SERVICE DEPENDING ON THE REQUIREMENT OF THE RESTAURANT.
 TYPE OF SERVICE DEPENDS UPON DIFFERENT FACTORS LIKE
 CLIENTS
 LOCATION
 TIME AVAILABLE FOR SERVICE
 TURNOVER EXPECTED
 SERVICE SKILL AVAILABLE
 TYPE OF DISHES
 DIFFERENT TYPES OF SERVICE
1. SILVER* SERVICE (ENGLISH SERVICE)
 SERVICE OF FOOD FROM ENTRÉE DISHES,PLATTER,KADAIS,HANDIS USING SERVICE
CUTLERY/SERVICE GEAR
 THIS SERVICE IS DONE FROM THE LEFT HAND SIDE
 VERY FORMAL TYPE OF SERVICE DONE IN EXCLUSIVE RESTAURANT
 SLOWER TYPE OF SERVICE
2. PLATED SERVICE (AMERICAN SERVICE)
 SERVICE OF PRE-PLATED FOOD
 PRE-PORTIONED & GARNISHED FOOD
 THIS TYPE OF SERVICE IS DONE IN COFFEE SHOPS, LOUNGE, AND BARS ETC.
 QUICK METHOD SERVICE
 SERVED FROM THE RIGHT HAND SIDE OF THE GUEST

2. 3. FRENCH SERVICE (FAMILY/BUTLER SERVICE)
 THE DISH IS PRESENTED TO GUEST FROM THE L.H.S TO HELP HIMSELF.
 SERVICE IMPLEMENTS & PLATES ARE USUALLY PLACED ON THE TABLE.
 IF ASSISTANCE IS REQUIRED THE WAITER MAY HELP.
 WIDELY PRACTISED IN CHINESE & INDIAN RESTAURANTS.
4. RUSSIAN SERVICE (SIDEBOARD SERVICE)
 FOOD ARRANGED ON PLATTERS.
 PRESENTED TO THE HOST
 TAKEN BACK THE SIDEBOARD PORTIONED & SERVED TO THE GUEST USING SERVICE GEARS.
 NOT PRACTISED IN RECENT TIMES
5. GUERIDON SERVICE
 THIS SERVICE INVOLVES PREPARATION OF FOOD ON THE GUERIDON TROLLEY OR THE
SIDETABLE IN FRONT OF OR IN FULL VIEW OF THE GUEST.(LIVE FOOD COUNTER)
 REQUIRES SPECIAL SKILL.
 PRACTISED IN HIGH CLASS RESTAURANTS.
 THE PRE PREPARATION ARE DONE IN THE KITCHEN & FINAL TOUCH IS GIVEN ON THE GUERIDON
TROLLEY
6. BAR COUNTER SERVICE.
 SERVICE DONE ON A SEMICIRCULAR COUNTER TO GUEST SEATED ON THE OTHER SIDE.
 GENERALLY SEEN IN THE BAR.
 ALSO SEEN IN FAST FOOD OUTLETS.
7. BUFFET SERVICE
 WHEN LOTS OF GUEST ARE TO BE SERVED IN A SHORT SPAN OF TIME THIS SERVICE IS CARRIED
OUT.
 PRESENTATION OF FOOD IN CHAFFING DISHES, PLATTERS, MIRRORS, BOWLS.
 THERE IS A SEPARATE COUNTER FOR WATER & SOILED PLATES.
 F&B STAFF USUALLY STAND BEHIND THE COUNTER FOR REPLENISHMENT

3. FORK BUFFET*
8. BANQUET SERVICE
 IT IS A FORMAL STYLE OF SERVICE.
 REQUIRES MORE NUMBER OF STAFF AS THE SERVICE IS PERSONALISED.
 DISTINGUISED/CHIEF GUEST IS SEATED ON MAIN TABLE.
 OTHER INVITEES ARE SEATED ON THE SPRIG.
 THE CHIEF GUEST ARE SERVED FIRST FOLLOWED BY OTHER GUEST.
 THE CLEARANCE IS ALSO DONE IN THE SAME MANNER.
9. ROOM SERVICE –
 SERVICE IS DONE FROM THE R/S DEPT TO GUEST STAYING IN THE HOTEL.
 TRAYS & TROLLEYS EQUIPED WITH HOT CABINETS/CASES ARE USED.
 FOOD IS USUALLY PRE-PLATED OR SEVED IN BOWLS /HANDIS
 THE FOOD IS COVERED USING A FOOD COVER /CLING FOIL/ALUMINIUM FOIL.
 CHECK/BILL IS CARRIED ALONG WITH THE ORDER.
10. FREE FLOW (CAFETERIA)–
 THERE ARE DIFFERENT SERVICE POINTS (COUNTERS) IN AN AREA.
 GUEST CAN FREELY MOVE TO ANY SERVICE POINT.
 AVOIDS LONG QUEUE
 EXIT IS USUALLY THROUGH ONE POINT WHERE BILLING IS DONE.
11. ECHELON (SAW-TOOTH LAYOUT)–
 FOOD COUNTERS LOCATED AT AN ANGLE SO THAT THE CUSTOMER CAN FLOW WITHIN FREE
FLOW AREA & SAVE SPACE.
 SPEEDY SERVICE FOR LARGE NUMBER OF PEOPLE
E.G –INDUSTRIAL CATERING

4. 12. FOODCOURT
 DIFFERENT COUNTERS SERVING DIFFERENT CUISINES/FOOD
 FOOD CAN BE PICKED UP FROM ANYWHERE & BILL PAID
 SEPARATE DINING AREA
E.G -- MALLS
12. SUPERMARKET –
 ISLAND SERVICE COUNTERS
 FOOD IS PICKED UP BY THE GUEST AT THE COUNTER & PAYMENT IS ALSO MADE AT THE SAME
COUNTER.
 THE GUEST EATS THE FOOD AT A SEPARATE DINING AREA.
13. TRAY & TROLLEY SERVICE –
 IN THIS FORM OF SERVICE, THE DISHES ORDERED BY THE GUEST ARE NEATLY PORTIONED &
ARRANGED ON A TRAY OR TROLLEY.
 THIS KIND OF SERVICE IS DONE IN ROOM SERVICE, HOSPITALS, OFFICES, And FLIGHTS &
INDUSTRIAL CATERING.
14. LOUNGE SERVICE –
 SERVICE OF FOOD & BEVERAGE IN HOTEL LOUNGE* OR RESTAURANTS WAITING LOUNGE
 A HOTEL LOUNGE HAS A VERY COMFORTABLE SEATING (SOFAS, BEAN BAGS) WITH A TEA TABLE.
 MENU USUALLY CONSIST OF
 FINGER FOODS
 STARTERS
 MINIMEALS
 S/W s ,CAKES,PASTRIES
 ALCOHOLIC/NON ALCOHOLIC BEVERAGES
 A RESTAURANT WAITNG LOUNGE THE MENU MAY BE RESTRICTED TO FINGER SNACKS,
COCKTAILS, AND MOCKTAILS.

5. ROOM SERVICE (INRD)
THE ROOM SERVICE DEPT OF A LARGE HOTEL IS SITUATED NEAR THE MAIN KITCHEN, STILL ROOM &
SERVICE ELEVATOR.
THE ROOM SERVICE CABIN HAS A GLASS PARTITION*
THE R/S CABIN IS EQUIPPED WITH
• TELEPHONES
• COMPUTERS
• ROOM SERVICE MENU
• KOT/BOT*
• ROOMLIST*
• STATUS OF GUEST*
THE F &B ORDER IS USUALLY TAKEN BY THE RSOT & DELIVERED BY THE WAITERS.
THE FOLLOWING ITEMS ARE REQUIRED IN A ROOM SERVICE DEPT,
1. TROLLEYS,TRAYS
2. BEVERAGE POTS
3. PLATES
4. SALAMANDER
5. MICROWAVE
6. TRAY RACKS
7. STORAGE CABINETS
8. TOAST RACKS/ BREAD BASKETS
9. CUTLERIES
10. COZIES
11. CLOCHE etc.
 THE R/S ALSO TAKES CARE OF MINIBAR BILLING & REPLENISHMENT

6.  PLACEMENT OF FRUIT BASKETS,COOKIE PLATTERS,COMPLIMENTARIES IS ALSO DONE BY THE
ROOM SERVICE
 SERVICE OF FOOD & BEVERAGE ORDERS TO HOTEL EXECUTIVES & THEIR GUEST IN THEIR CABINS
IS ALSO DONE BY R/S.
 24 hrs OPERATION IN 5 STAR HOTELS.
THERE ARE 2 TYPES OF ROOM SERVICE
1. CENTRALISED
 IN THIS SYSTEM ALL ORDERS ARE COLLECTED FROM 1 POINT & DELIVERED TO ROOMS.
 HIGH SPEED SERVICE LIFTS ARE USED FOR DELIVERY
 IT HAS A SEPARATE ROOM SERVICE KITCHEN OR FOOD IS PICKED FROM MAIN KITCHEN
 COMMON IN SMALL HOTELS
2. DECENTRALISED (FLOOR PANTRY SYSTEM)
 IN THIS SYSTEM FLOOR WAITERS COLLECT ROOM SERVICE ORDERS FROM THE FLOOR PANTRY
 A PANTRY IS SET ON EACH FLOOR OR FOR EVERY 2 OR 3 FLOORS NEAR THE SERVICE ELEVATOR
DEPENDING ON THE SIZE OF THE HOTEL.
 HIGH SPEED ELEVATORS ARE USED.
 THE PANTRY IS EQUIPPED WITH BASIC EQUIPMENT TO PREPARE
BEVERAGE,TOASTS,SANDWICHES ,AND ANY OTHER SNACKS
 DISHES THAT ARE NOT PREPARED IN THE FLOOR PANTRY ARE COLLECTED FROM THE MAIN
KITCHEN
 MOBILE PANTRIES.
 COMMON IN BIG HOTELS.
**R/S DOOR KNOB MENU
** R/S LAYOUT
 R/S LAYOUT(( PLEASE COLLECT NOTES FROM THE XEROX PERSON ON THIS TOPIC)
 B/F DOOR KNOB MENU( PLEASE COLLECT NOTES FROM THE XEROX PERSON ON THIS TOPIC)
 BANQUET LAYOUT